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Forgot to add the last salad, green papaya. The kids complained that I spent all afternoon cooking and all they got was pasta.

Have moved recipe trials to the orient. First go at Chicken Satay and Chicken Teriyaki (next time I’ll do more than two skewers!). Served with Satay sauce, Teriyaki sauce, Nasi Goreng and Coriander salad. Used good ol’ Pestle and Mortar instead of liquidiser. Took a long time...

Should have it next week. Decided to have it cut it a 20" x10" semicircle to fit on top of about half the main grate. Thought the extra support of the grate bars underneath would be helpful due to the weight . Will be about 25 pounds.

I haven't done any extensive work with them yet, so we'll see how they stack up to hand fatigue and comfort.

Nice looking cook @Basher. We found eating a half pig's head on a plate a bit daunting when we tried it but pig (or beef) cheek bourgignon is very good and chopped up cheek and snout meat helps to amp up the tastiness of home made sausages.

I like those knives Tony they look like they feel good in your hand.

Well, I did it again. Another Kickstarter knife set. Different guy, but the same idea - Japanese style knives made in Germany. He's only making paring knives, which is why I went for it, seeing as I have a bazillion Chef's knives already! They finally arrived yesterday. Sorry for the dirty cutting board. I didn't realize it was schmutzed until after I took the picture. Nice feel to them and they were pretty sharp right out of the box - paper test. I did give them a quick stroke on the steel and good to go! I didn't have the heart to dirty them yet, but soon!

My "non Super Bowl" dinner (I watched the Puppy Bowl instead - Go Team Fluff!! - ha, ha!) - nice Bavette steaks from Porter Road, 2x baked spud, sautéed mushrooms, steamed broccoli, olive bread and some chimichurri sauce.

I have disappeared down a dry aging hole and I am loving it. I managed to get a good deal on a dry ager that i had been drooling over for years and would highly recommend it if you like aged meat. Here is where I have been over the last few months. First use was to cure sausages after my marathon sausage fest. Temperature and humidity set at 15C and 70% respectively. A much safer environment than the area I used to use outdoors, under the eaves. Then we met up with @Braai-Q and his wife in London and alarmed the waitress in the restaurant as we swapped meat between our cool bags under the table. This huge chicken is one of the presents that he gave us. The Husband wasn't pleased with my decision to age the chook for a week before we ate it. Thought I was risking a perfectly good chicken and quoted the old adage that everything looks like a nail to someone with a hammer. Well, this time it worked. A friend declared it the best chicken he had ever eaten. Temp down to 2C and humidity up to 80% for aging meat. I wanted to do a comparison with brill. The one on the left got eaten fresh. The one on the right ended up in the bin. A week's aging was too much in this case. I have since aged red mullet and hake for a few days each and both were very good. Flesh firms up and skin is nice and crisp when fried. This is today's adventure. The very kind folk at a restaurant that we went to showed us their cold room and described some of their techniques, one of which was coating meat in fat and aging it for months. Here are two Dexter cote de boeuf at the start of the job this morning. They use liquid nitrogen at the restaurant. I just painted the fat on every ten minutes or so and put the chops in the ager in between times. Fully coated. Not to be opened before 1 April 2020. Sitting in the dry ager. Hanging on the top right is a strip loin that has been in for two weeks. I cut a bit off and wipe off the mould when we want a piece. It has aged beautifully and is so much more fun and tasty than defrosting a steak from the freezer. The pichanha below has dried out quite quickly and will be difficult to cut and grill Brazilian style. No worries, will grill it flat and eat it up, very soon.

One of my Kickstarter campaigns (and YES, it was a year over schedule, like most Kickstarters - but it did come through in the end!) - a guy making Japanese style knives in Germany. Well, after the very long wait, my knives arrived today - HURRAY! I have to say that they lived up to expectations - gorgeous and are amazing to work with! These will become part of my standard tool set for food preps. The paring knife was amazing cutting razor thin slivers of garlic and onions. The chef's knife has an exaggerated curvature, but it worked really well chopping herbs and veggies. The only last thing will be how well they hold an edge (very sharp right out of the box) and how easy to sharpen once starting to dull.

That's kids for you, one day that will all change for the better.:) Tasty looking kabobs.

Here they are. Oh, that’s half a pigs head. I couldn’t help myself when I saw them at the butcher. And the pork wins..... the cheek of every animal is the sweetest and most tender meat Sent from my iPhone using Tapatalk

Superbowl tri tip cook. Smoked to IT 105 over a piece of peach wood, reverse sear on the 23. The veggies were cooked on the 16 TT, portabella caps with onion and tomatoes, bacon wrapped asparagus brushed with a nice balsamic vinegar, and a roasted jalapeno

Cooked ribs and quail for Super Bowl meal. I’m pulling for the Chiefs. I also tried a new lump charcoal. It did ok.

First cook since returning from duck hunting in Arkansas. Chicken and Beef tonight. However, duck soon. I’m looking through the forum for great recipes. 85900A3E-49B3-46BB-A9E0-8531A5ADCFEB.MOV

I think the real question there is “ Can a grown man NOT get giddy about purchasing a KK” ? Sent from my iPhone using Tapatalk

Nice use of the half grate.

And some chicken drumsticks for the kids lunch....... and maybe mine. Sent from my iPhone using Tapatalk

Striploin KK seared first. Medium, served with garden spinach Sent from my iPhone using Tapatalk

I know I have been collecting custom made knives for years this is just some of them